I like the green papaya salad but mine was ripe! I liked it much better than the green and relied on green apples for the tartness.
Prep Time10 minutesmins
Servings: 2
Author: Snap Pea Sheep
Ingredients
1PapayaRipe, organic
1/2CupGreen cabbage
1/4CupRed cabbage
2Green apples
1Baby cucumber
2Radishes
1Mini bell pepperDepending on size you may need two.
2Green onions
8LeavesFresh basilThai basil is preferred but any will do.
Lemongrass and ginger dressing
1/4CupPlant YogurtI use So Delicious unsweetened coconut yogurt
3TBSPShredded coconutUnsweetened preferably
6Drops Lemongrass essential oilI use Zongle food grade essence.
1/2TSPMinced garlic
1TSPPureed ginger
1/4TSP Himalayan salt
1TBSPUmeboshi Plum VinegarRice vinegar will work as well.
Instructions
Peel papaya. Slice in half lengthwise and remove the seeds. Arrange 1/2 on each plate.
Shred the cabbages and add to salad bowl.
Slice the peppers into match sticks and add to salad bowl.
Cut radishes in half then thinly slice and add to salad bowl.
Layer the basil leaves. Roll up like a cigar and slice thin to chiffonade the basil leaves. Add to salad bowl.
Chop green onions and add to salad bowl.
Peel and slice cucumber into 1" match sticks. Add to salad bowl.
Peel and slice green apples into 1" match sticks. Add to salad bowl.
Toss the salad with the dressing and spoon into the papaya's.
Lemongrass and ginger dressing
Add coconut to yogurt and vinegar to hydrate. Let set for at least 10 minutes while making the salad.
Once the coconut is hydrated, add the remaining ingredients and blend well.
Notes
This is a Snappy Sheep recipe.My husband said the papaya was a little difficult to eat. He would have rather had it sliced with the salad added on top.I use Zongle food grade, organic lemongrass essential oil. It can be found on Amazon for about $10. This oil provides a clean taste of lemongrass without all of the work.Zongle Lemongrass Oil